Aubergine Masala With Sweet Potato Mash
Aubergine cooked in a spicy gravy and served with sweet potatoes on the side.
Put sweet potatoes on to boil.
Slice the aubergine in long strips.
Add cooking oil in pan and add spices. Once the spices are cooked, add in the red chilli powder and salt.
In a separate pan, sear the aubergine strips.
Add in fresh coriander and green chillies, and then the tomatoes, as well as the yogurt and soft paneer.
Add stock and reduce the sauce.
Once the sauce is ready, sieve and reserve some masala for the aubergine.
Once sweet potatoes have boiled and are cooked all the way through, mash well. Add cream, milk, olive oil, lemon juice, brown sugar, red chilli powder and some green onions and salt.
Plate up with a layering of mashed sweet potato and aubergine strips with a drizzle of the sauce and the masala reserved earlier.
Hariyali Machli With Onion Pulao
A succulent fillet of fish cooked in an aromatic sauce made of mint, coriander and chilli, served with a smoky brown rice.
Grind coriander, mint, green chilies, yogurt, lemon, olive oil, salt and cumin into a smooth green paste.
Make garam masala mix with coriander seed, cumin, cinnamon.
In a pan, heat a little cooking oil and sauté onions for fish till brown.
Add garlic paste, ginger paste and green masala mix. Bring to simmer and let it cook for 8 minutes.
In a separate pan, brown onions in cooking oil for rice. Add in fresh grated ginger and garlic paste. Add in red chilli and salt.
Add a dash of water and once masalas have cooked, add in the rice. Add enough water for the rice to boil and cook till rice is done.
As the green masala cooks and oil is released, add in the fillet of fish and cook till fish is done.
Serve with a garnish of lemon and green chilli.
Nariyal and Soya Paneer Vada, Thayir Sadam and Tomato Chutney (starter)
Coconut and tofu croquettes flavoured with herbs and spices. Served with chutney made out of spicy tomato pickle.
For plating (optional):
For soya and tofu vada:
Squeeze tofu and paneer in muslin cloth to remove maximum amount of water.
In a mixing bowl, cream tofu and paneer to a smooth mixture so that there are no lumps left.
Add chopped ginger, green chilli, garlic, salt, fine sugar, garam masala, cinnamon powder and white pepper powder and coconut milk powder.
Mix it thoroughly and place it in chiller for mixture to harden a bit.
Give tofu mixture a shape, dip in tempura batter and first roll in almonds, then in panko breadcrumbs.
Deep fry and serve with tomato pickle chutney, curd rice.
For tomato pickle chutney:
Whirl the tomato pickle in mixer and pass through conical strainer.
Add mayonnaise and adjust the seasoning.
For curd rice:
Prepare the south Indian tempering of curry leaves, black mustard seeds and urad dal and strain to remove oil.
In a bowl, take rice. Add south Indian tadka, chopped onion, cucumber, coriander, ginger, raw mango and green chilli.
Add hung curd, salt, fine sugar, and if required some cream as well.
Mix thoroughly and chill.
Break the coconut and serve the curd rice in the shell.
Tellicherry Pepper Prawns Fry, Saboodana Papad (main course)
Black tiger prawns cooked with freshly crushed black tellicherry pepper and other spices
Devein the prawns and give a butterfly cut.
Wash thoroughly and pat dry.
Marinate in half oyster sauce and half lemon juice.
Add little tempura batter (2 tbsp) to the prawns.
Fry in hot oil till golden.
In a pan, heat oil and sauté chopped ginger, garlic and bhunna masala.
Add water (6 tbsp) and add salt to the remaining oyster sauce.
Add crushed peppercorn and garam masala.
Reduce the sauce to coating consistency.
Add the crisp fried prawns and toss to coat evenly.
Add chopped coriander and finish with remaining lemon juice.
Add chopped coriander, salt and little black pepper to mashed potato.
Fry saboodana papad.
In serving plate, place quenelle of mash potato and stand the fried sabodana papad on it.
At the other end, stack the prawns and serve hot.